The kitchen at Donna Chang, Brisbane feels like a frontier. A place where two cultures slam into each other at a breathtaking pace. Bubbling furiously is a wok in a broth laden with deep red, crimson chilli peppers. A young chef from Hong Kong tosses some rice around in another wok, his arm working like a piston on a locomotive. The air is filled with the aroma of cinnamon, cloves, fennel, star anise along with Szechuan pepper – the holy blend that is Chinese five spice. Next to this a […]

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